Chicken Tikka Masala

Serves 2

Ingredients
1 Chicken Breast ( seasoned with a dash of curry powder, salt, garlic powder, black pepper)
1 Onion diced
1 Potato (sliced into wedges and tossed with salt, pepper, and olive oil)

Sauce
3 Tbsp yogurt
1.5 Tbsp Tikka Masala spice (1/3 cumin, 1/3 coriander, 1/3 turmeric)
1 tsp tomato paste
dash of salt
1 Tsp of sugar
1 dried Chili crushed
7 tbsp water

Rice

Directions
Before dealing with the chicken portion of this dish, place the potatoes in the oven at 400 degrees and cook until soft.

If you want rice, also boil a pot of water and cook your rice. 

Main portion:
Mix the sauce ingredients and place to the side

Caramelize the onions and spice with a dash of vinegar

In the same pan, sear the chicken.  Then, add the sauce.
When the chicken is no longer pink, cut it into bite size pieces. 

Lastly, plate with rice and potato.

Lemon Garlic Chili Asparagus Tips

Serves 3

Ingredients
20 Asparagus stalks
Garlic powder
Salt
1 dried chili crushed
1 tsp lemon juice

Directions
Remove the bottom half of each asparagus stalk.  You want each asparagus to be about 3 inches long.  This is because the bottom can be stringy and touch.

Place the asparagus in a pan with a few tea spoons of water and the lemon.  Cook for 4 to 5 minutes until the asparagus turns bright green and softens.

 Drain the water and add one tbsp of olive oil to finish the asparagus.  Also add a dash of garlic, salt and the crushed chili.

Allow the Asparagus to saute until the asparagus browns on each side.

Eggplant Parmesan

Serves 4

Ingredients
3 Medium sized eggplants
3 Eggs
Breadcrumbs seasoned with salt, pepper, paprika and garlic powder
Flour (1 to 2 cups)

Sauce
Same sauce as lasagna.  I used 4 times each ingredient for this recipe.

Cheese
2 to 3 cups of Mozzarella
1/2 cup of Parmesan 

Directions
Skin and slice your eggplant into 1/3 inch thick coins.

Then set up a station as shown below.  In the first bowl is the flour, then egg and lastly the bread crumb.  Each piece of eggplant should be submerged in each of these bowls.  First, flour.  Then, egg,  Lastly, breadcrumb.

Then, place the pieces of eggplant in a skillet on medium high with enough oil to keep the eggplant from touching the bottom of the pan.  Cook each piece until golden brown. 

Once all of the eggplant is cooked, stack the eggplant in a casserole dish lasagna style: Layer eggplant, layer sauce, layer eggplant, layer cheese (both cheeses)

Lastly, place in an over until the cheese is all melted and the top is brown.